• 한국산학기술학회논문지
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• 제13권8호
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• pp.3578-3585
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• 2012

유탕면류의 HACCP(Hazard Analysis Critical Control Point) 시스템 구축을 위하여 유탕 공정-CCP(Critical Control Point)에 대한 미생물학적(Biological hazards)과 화학적(Chemical hazards) 한계 기준 설정을 위한 목적으로 수행하였으며, 경기도 이천 소재의 P사에서 실행하였다. 유탕공정은 각각의 시간과 온도 측정에 따라 미생물학적, 화학적 위해요소를 제거하거나 감소에 대해 실험하였다. 실험결과 Standard plate count와 식중독균은 유탕공정(Temperature : $145{\pm}10^{\circ}C$, Time : $75{\pm}30$ sec)에 의해 검출되지 않았다. 유탕공정에 의해 생성되는 화학적 위해 기준의 산가는 법적 기준치인 0.6보다 낮은 0.2 이하였다. 증숙실과 유탕실의 공중낙하균을 측정한 결과 3 CFU/mL, 3 CFU/mL 검출되었다. 따라서 유탕공정의 CCP-BC는 일반세균과 식중독균, 산화생성물 생성을 예방, 제거하는데 좋은 대안책이 될 것이다. 결론적으로 HACCP을 위해 유탕공정에 대한 한계기준설정, 모니터링방법, 개선조치, 검증방법, 교육, 기록관리가 필요하다고 생각된다.

• 한국식품위생안전성학회지
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• 제11권3호
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• pp.189-196
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• 1996

Based on microbiological-chemical test results under simulated time-temperature conditions, total plate count, coliform, and volatile basic nitrogen were selected as effective quality indicators for estimating probable shelf-life on Kim Pab dosirak marketed in convenience stores, and shelf-life at each storage temperature was calculated from regression equation between effective quality indicator standard limit and storage time. Estimated shelf lives of Kim Pab Dosirak were 17, 3 and 2 hours respectively under 1$0^{\circ}C$, 2$0^{\circ}C$ and 3$0^{\circ}C$. Because shelf-life was especially affected by intial values, regression analysis between initial effective quality indicator values and storage hours was performed for the estimation of probable shelf-life on Kim Pab during storage at 10, 20, or 3$0^{\circ}C$.

• 한국환경보건학회지
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• 제19권2호
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• pp.10-15
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• 1993

Hygienic condition of farm waters has an effect on the hygiene of dairy foods. So we examined Standard Plate Count, coliform, E. coli, heat-resistant bacteria, psychrophilic bacteria, Pseudomonas aeruginosa and enterococcus for the bacterial sanitation of 78 farm waters in Kyunggi Province. Of the 78 farm waters, the average number of psychrophilic bacteria was 750 $\pm$ 170/ml, SPC 440 $\pm$ 130/ml, Pseudomonas aeruginosa 130 $\pm$ 97/100/ml, Coliform 22 $\pm$ 17/ml, E. coli 10 $\pm$ 6/100/ml, Heatresistant bacteria 5 $\pm$ 1ml, and Enterococcus 2 $\pm$ 1/100/ml. The percent of over than 1000/ml in SPC and psychrophilic bacteria of 78 farm water was 11.5% and 23.1%, respectively. The rate of over than 10/ml in coliform and heat-resistant bacteria was 12.8% and 15.4%, respectively and the rate of over than 10/100 ml in E. coli, Pseudomonas aeruginosa and enterococcus was 8.9%, 33.3%, and 2.6%, respectively. Pseudomonas aeruginosa was no significant between any other indicator organisms, and psychrophilic bacteria was significant with only SPC but other indicator organisms were highly significant with each other.

• 한국환경보건학회지
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• 제8권1호
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• pp.25-30
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• 1982

The incidence of hospital infection has been seriously increased in the general hospital in recent years. This study was performed on hospital air and materials in a General Hospital in Seoul from June to December in 1980. The results were as follows: 1. Air sampling was done in multiple strategic areas by exposing standard petridishes for 5 minutes. There was a significant difference of airborne microbe between places. ($F._{99}$ = 3.2, p < 0.01). 2. The mean colony count was 8.6$\pm$6.2 colonies / plate / 5 minutes. 3. Gram stains of colony in air sampling were Gram (+) cocci 66.5%. Gram (+) rod 18.4%, Gram (-) cocci 1.3%, Gram (-) rod 8.7% Fungus 4.5%. 4. For the evaluation of sterilization of steam sterilizer and ethylene oxide gas sterilizer, biological monitoring were done by commercial spore strip. Positive culture was obtained in 2 out of 41 tests on 3 steam sterilizers, and in 3 out of 13 tests on ethylene oxide gas sterilizer. 5. Product sampling and culture were done for 2 kinds of disinfectants and 30 sets of various operation package or dressing materials. Positive culture was obtained in one disinfectants.

• 대한영양사협회학술지
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• 제9권3호
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• pp.259-268
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• 2003

The purpose of this study was to investigate recognition and buying practices of street-vended foods among college students in Chungbuk Area. A general dietary practices including snacks, related factors of buying street-vended foods were analyzed. The results showed that many students had irregular dietary habit, especially more than eighty percent of them skipped breakfast. More than sixty percent of students had frequent snacks. It was investigated that college students ate street-vended foods two or three times per week. The order of frequent choice of street-vended foods was rice cake with pasted red pepper(51.9%), sweet and sour pork(19.7%), sundae(5.7%). In microbiological examination, MPN of Coliform and CFU of standard plate count was over a standard value respectively, and acid value of frying oil revealed over value for maximum limitation point. Therefore, food and equipment in street-vended food store was evaluated as poor sanitation status. Most of college students have opinion that street-vended food store must be kept the line. In conclusion, nutrition education for college students should be required to protect them from unsafe street-vended foods.

• 한국축산식품학회지
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• 제43권3호
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• pp.441-453
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• 2023

The objective of this study was to investigate the physicochemical and microbiological characteristics of round of Hanwoo by vacuum packaging film materials, polyvinylidene chloride (PVDC) and ethylene vinyl alcohol (EVOH). The packaged beef samples were stored in refrigerated conditions (2±1℃) for 12 weeks. Physicochemical analysis with pH, surface color, thiobarbituric acid reactive substances (TBARS) values, and volatile basic nitrogen (VBN) values and microbiological analysis with aerobic plate count (APC) and metagenomic analysis of packaged beef samples were performed. The pH and surface color did not change substantially during the 12 weeks and EVOH-packaged beef tended to be lower than those of PVDC-packaged beef. PVDC- and EVOH-packaged samples showed low TBARS and VBN values below standard limits. APC did not exceed 7 Log CFU/g for both samples during storage. In metagenomic analysis, Firmicutes and Lactobacillaceae were dominant phylum and family of the PVDC- and EVOH-packaged beef. In both packaged samples, Dellaglioa algida was the dominant species during storage, with the notable difference being the presence of Lactococcus piscium. Therefore, this study provided the information on the quality of vacuum-packaged beef according to different vacuum films for long-term refrigerated storage.

• Journal of Nutrition and Health
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• 제37권8호
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• pp.712-721
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• 2004

The objective of this study was to evaluate the microbiological quality of heating and after-heating processed foods for implementation of a HACCP system in day-care center foodservice operations. The evaluating points were microbial assessment and temperature of foods during receiving, cooking, and serving in heating process. In non-heating process, in addition to monitoring microbial assessment of food during preparation, cooking, and serving steps, the microbial populations of employees' hands and utensils and serving temperature were also evaluated. Microbiological quality was assessed using 3M Petrifilm$^{TM}$ to measure total plate count and coliforms for foods and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Microbiological quality assessment for foods and utensils is summarized as follows. Microbiological quality of the heating processed foods was satisfactory for cooking and serving steps. The internal temperature of food was above 74$^{\circ}C$. However, temperature control before the serving step was not achieved due to inappropriate time management between the cooking and serving steps. In the after-heating process, the total plate counts of boiled mungbean sprouts salad, blanched spinach salad, com vegetable salad were below the standard at the serving step. The majority of samples showed that coliforms exceeded the norm, which is thought to be the result of the cross-contamination from utensils. These results suggest that it is essential to educate employees on the importance of hand washing and of avoiding cross-contamination by using clean, sanitized equipment to serve food in the after-heating process. Establishing Sanitation Standard Operating Procedures (SSOPs) is an essential part of any HACCP system in day-care center foodservice operations.

• Journal of Preventive Medicine and Public Health
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• 제22권2호
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• pp.268-275
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• 1989

1988년 6, 7월 2개월간 경주시내를 관류하는 주요 하천수의 16개 지점을 선정하어 2주 간격으로 채수하여 일반세균수, 최확수 및 병원성 장내세균중 Salmonella 검출을 시도한 결과 얻은 성적을 요약하면 다음과 같다. 1. 일반세균수 측정결과 6월에는 오릉교지점이 비교적 낮게 측정되었고($1.1{\times}10^2/ml,\;1.58{\times}10^4/ml$), 서천교 및 형산강 합류점이 가장 높게 측정되었다. ($5.3{\times}10^4/ml,\;4.1{\times}10^4/ml,\;8.2{\times}10^5/ml,\;5.7{\times}10^5/ml$). 7월 1차에서는 보문교지점에서 $1.1{\times}10^5/ml$으로 가장 낮게 2차에서는 서천교지점이 $8.4{\times}10^4/ml$으로 가장 낮고, 보문호지점에서 $7.4x10^6/ml$으로 가장 높게 측정되었다. 2. 최확수 측정결과에서 6월 1, 2차 측정 모두 1,600으로 높게 나온 지점은 문천교, 월성교, 고훈교등 3지점이었으며 7월 1, 2차 측정 모두 1,600이상으로 나온 곳은 문천교, 월성교, 고훈교, 신평교, 경주교, 형산강 합류점등 총 6지점 이었으며, 이중 문천교, 월성교, 고훈교, 경주고등 4지점은 2,400이상으로 측정되었다. 3. Salmonellar 군의 분리성적은 총 212균주 중에서 76주(35.8%)가 Salmonella 군으로 동정되었고 이중에서 Salmonella typhi 5주(2.36%), Salmonella paratyphi A는 5주(2.36%), Salmonella paratyphi B는 3주(1.42%), 기타 Salmonella군은 63주(29.72%)로 분리 동정되었다.

• 한국식품과학회지
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• 제8권2호
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• pp.113-118
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• 1976

서울 시내에서 제조판매되고 있는 caron, cone 및 bar형 아이스크림에 대하여 몇가지 화학성분 및 미생물학적 시험을 실시한 결과를 요약하면 다음과 같다. 1. Carton, cone 및 bar형 아이스크림중의 지방의 평균함량은 각각 6.82%, 6.42% 및 4.94%였다. 2. Carton, cone 및 bar 형 아이스크림중의 총고형분의 평균함량은 각각 33.45%, 34.22% 및 29.46%였다. 3. Carton, cone 및 bar형 아이스크림중의 총단백질의 평균함량은 3.45%, 3.16% 및 2.42%였다. 4. Carton, cone 및 bar형 아이스크림중의 무지유고형분(無脂乳固形分)의 평균함량은 각각 10.46%, 8.52% 및 7.72%였다. 5. Carton, cone 및 bar형 아이스크림중의 유당의 평균함량은 각각 6.42%, 5.57% 및 4.94%였다. 6. Carton, cone 및 bar 형 아이스크림중의 조회분의 평균함량은 각각 0.86%, 0.78% 및 0.67%였다. 7. Carton, cone 및 bar 형 아이스크림중의 Reichert-Meissl value 의 평균값은 각각 28.82, 27.85 및 25.97이였다. 8. 총균수, 대장균군은 아이스크림의 포장형태에 따라 다르며 총균수는 cone, carton, bar형의 순서로 많고 160개의 전시료중 ml당 40,000이상인것은 6개였으며, 대장균군도 bar형이 가장 많고 carton 및 bar형은 거의 전부가 ml당 10이하이며 전시료중 ml당 10이상인 것은 14개였다.

• 한국식품위생안전성학회지
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• 제34권4호
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• pp.361-366
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• 2019

본 연구에서는 다슬기 중의 자연균총의 정량적 오염도 분석과 해감 제거 공정(지하수, 상수)에 따른 저감화 효과를 조사하였다. 다슬기 중의 일반세균, 대장균군과 대장균, 진균 및 황색포도상구균의 정량적 검출을 위해 표준평판법을 사용하여 각각 plate count agar (PCA), potato dextrose agar (PDA), 대장균군/대장균용 3M Petrifilm 및 황색포도상구균용 3M Petrifilm에 도말하여 집락을 계수하였다. 지하수와 상수 처리에 따른 이들 균의 저감화 정도 역시 동일한 방법으로 수행되었다. 다슬기 원료 중의 미생물 오염도 분석시, 일반세균, 대장균군 및 진균은 각각 6.40, 2.70 및 $6.79{\log}_{10}CFU/g$로 조사되었다. 대장균과 황색포도상구균은 검출되지 않았다 (검출 한계: < $1{\log}_{10}CFU/g$). 그러나, 지하수로 해감 제거한 다슬기의 경우, 분석된 모든 미생물의 정량적 오염도가 원료 다슬기에 비해 높게 검출되었다. 특히 원료 다슬기에서 불검출이었던 대장균도 $2.46{\log}_{10}CFU/g$ 검출되었다. 상수로 해감 제거한 다슬기의 일반세균은 유의적으로 저감화 되지 않았으며(p<0.05), 대장균군은 유의적으로 증가하는 경향을 나타내었다(p>0.05). 진균만이 약간의 저감화(0.2 log 이하)를 유의적으로 보였다(p>0.05). 본 연구결과 지하수와 상수를 이용해서 해감 제거하는 공정만으로는 다슬기의 미생물학적 안전성을 확보하기 곤란한 것으로 판단된다.